This oven roasted pork shoulder recipe makes the most flavorful, melt in your mouth pork roast. Take the time to make the simple rosemary, garlic, and anchovy paste and let the roast absorb the flavors in advance of cooking. Then simply sear the roast at 450 degrees for 30 minutes, then let it slow cook at 250 degrees for 6-8 hours, depending on the size of the roast. Your house will smell amazing and you will be rewarded with the juiciest, most flavorful meat you can imagine.
Read more
Nothing says Southern comfort food better more collard greens with ham hocks. In this recipe, braised ham hocks are simmered in with the greens, removed, shredded, and added back to the pan to lend a smoky, delicious flavor to the dish. Serve with cornbread or fresh bread to soak up the potlikker.
Read more
This easy pork lo mein with asparagus recipe comes together easily and stir-fries quickly. It makes a great fast weeknight dinner and fantastic leftovers. Sliced pork tenderloin is marinated for just 15 minutes before it’s all tossed together in the pan.
Read more
Cuban grilled pork is a perfect weeknight grilling meat. Make the marinade in the morning, toss it in the fridge while you are at work, and it’s ready to grill when you get home! The marinade is a combination of citrus and zesty spices. Goes well with most side salads, pasta salads, and beans and rice.
Read more
This is a super fast, super easy weeknight meal that uses only one pot. I bought a smoked sausage ring at Sprouts that is all natural and has no nitrates and then adapted a recipe I saw in an ad for Hillshire Farms. You can use any kind of rice you like since you cook it separately and add it in to the skillet. I used white rice since the kids prefer that but if it was just me, I’d use brown. Your choice. Unless you are using instant rice, the rice takes the longest to cook so put that on first before you start chopping any veggies.
Read more
Italian sausage skillet for the weeknight win! This dinner is hearty, flavorful, and takes minimal time to come together. Boil the pasta while the sausage cooks, toss all the ingredients together, top with ricotta cheese and YUM!
Read more
I have a seriously overstuffed freezer. It was so hot this weekend and when I got home from the grocery store, I made the mad dash from the car to the kitchen with my ice cream, only to discover there was no room. I could do one of two things. Eat the entire container of ice cream right there, which I can say is tempting after you have come in from Arizona summer heat, or take something out. The pork loin won. In went the ice cream, out came the pork loin. They were roughly the same size and it didn’t take a whole lot of re-adjusting inside the freezer. So what to do with it? Stuff it!
Read more
Baby back ribs are cut from the upper, smaller ribs of a pig, where the ribs meet the spine. They are tender and flavorful and are called “baby” back ribs because their size is so much smaller than the rest of the ribs. Each rack of baby back ribs usually has anywhere from 10-13 ribs. Since they are small, one rack will usually feed about 2 people. Unless you are a big eater, like me. I can eat a rack of them by myself if I’m hungry enough! Read more
Oven roasted bacon with maple syrup is on the menu for our lazy Sunday morning. And it goes perfectly with my favorite pancakes. There’s nothing like the smell of bacon cooking. This recipe is so easy and quick. The bacon cooks in the oven on a wire rack. Most of the fat drips off and you don’t need to worry about splattering your stove and getting it all messy. The secret to this recipe is to use real maple syrup. Not that high-fructose corn syrup fake stuff. If all you’ve got is the fake stuff, hey, I’m not the syrup police but I’m telling you, the real stuff makes all the difference here.
Read more
Here’s part two of the green chili pulled pork roast. We take the leftovers and use them to make these moist, juicy, delicious enchiladas. They are SO GOOD! If you have enough meat left to make two batches of enchiladas, they freeze really well. I have teenagers so…there were no leftovers.
Read more